You could wrap just about anything in bacon and I’d devour it. But Bacon-Wrapped Salmon Cakes? Could it possibly get more mouth-watering? This post and recipe for Bacon-Wrapped Salmon Cakes with Asparagus comes from AndreAnna of Life As A Plate. Thank you, AndreAnna!
Yeah, okay. That’s a really long title. What I wanted to call these things was LITTLE BITES OF AWESOME but, alas, that doesn’t query well in search engines.
I know asparagus and salmon are good together either cooked or raw (sushi), so why not figure out a way and put them all together? With bacon? And these were born.
Bacon-Wrapped Salmon Cakes with Asparagus
- 10 oz wild-caught Alaskan salmon (see where to buy wild-caught salmon)
- coconut/olive oil (see where to buy quality oil)
- pat of butter from grass-fed cows (see where to buy grass-fed butter)
- 1 tbsp finely diced onion
- 1 garlic clove, finely diced
- 2/3 c. pine nuts
- 1 tbsp mayo
- 1 tsp Parmesan cheese
- 1 tsp dijon mustard
- 1 tsp old bay seasoning
- 1 tbsp fresh chives
- 1 egg white
- bunch fresh asparagus
- thick cut bacon from foraged hogs (see where to buy pasture-raised bacon)
In a pan, cook the salmon with the coconut oil (you can use olive oil), breaking apart as you cook. When this is finished stick in a bowl in the fridge to cool down.
Either in a blender or a food processor, blend the pine nuts until they look like this. These nuts are very moist and work great as a binder and give the salmon cakes a nutty taste.
In another pan, melt butter and add garlic and onions and cook until translucent. Remove salmon from fridge and add cooked onions/garlic, egg white, pine nuts, mayo cheese, mustard, old bay, and chives (basically everything except the bacon and asparagus).
Mix well and put back in fridge to chill for at least an hour. This helps make the mixture firmer and easier to work with. Lay out the strips of bacon lengthwise and place a few pieces of asparagus perpendicular to the bacon. Put a good sized mini cake amount of the salmon mixture, roll up tightly, and hold with a toothpick.
I put these right on foil but because of the bacon grease, the bottom of the bacon never got crispy so I recommend you put these on a raised tray with foil lined underneath to catch drippings.
Bake at 375 for 15-20 minutes, checking often. Serve these Bacon-Wrapped Salmon Cakes with Asparagus as a fancy schmancy appetizer at your next holiday party!
For more delicious recipes similar to this one (low-carb, high-fat), I highly recommend the Wicked Good Ketogenic Diet Cookbook.
Learn all about how to eat to force your body to burn fat. This book is jam packed with 156 delicious fat-shredding recipes that will help you burn fat like crazy. Even stubborn belly and thigh fat won’t stand a chance because your body will have NO CHOICE but to burn that fat for fuel!
At the moment, the printed version of this cookbook is 100% free to Food Renegade readers. You just cover shipping & handling.
(photos by andreanna)
These are perfect for a holiday party. They look so delicious and pretty!
And so FAST. I cheated this afternoon and used canned salmon. It took less than 10 minutes to put together. Now my kids & I are eating these for lunch along with some fruit & yogurt smoothies.
Go AndreAnna with another fabulous recipe! I’m glad for the previous comment, I was going to ask about canned salmon. Now I have all the ingredients – I can’t wait to make it!
It worked really well. Just skip the first step and go right ahead with the rest of the recipe.
I can’t wait to try these! They look delicious! Perfect for a party but I don’t think I can wait that long!
Kimberly @ Jabez Farm says
Be still my heart. These look divine!
Yes, you can use canned salmon! I just happened to always stock up on the frozen wild-caught when it goes on sale so I often have that on hand.
I tried this when AndreAnna first posted the recipe to her site, and it’s excellent. A much lighter texture than I’m used to, but very good flavor and it held together well. I used canned smoked salmon (it’s all that I had on hand), and I ground up pistachios since I don’t like pine nuts. And it worked!
Pistachios! Now that sounds interesting and yummy.
Kevin @ Fat Burning Recipes says
Wow! These look completely amazing. 🙂 I gotta make these asap… this is the kinda thing that’s right up my alley. Thanks!
Wow. I like bacon, I like salmon, but never considered having them together. Looks like they could make a really tasty and healthy treat for breakfast!
Alexis Vega via Facebook says
we tried those! kids loved them
Gayle Trepanier via Facebook says
Shelley Mlejnek Johnson via Facebook says
wow — I’m ready for this one when our asparagus beds start up in April 🙂
Brenna Aschbacher via Facebook says
can’t wait to try!
Frances Hackney Drew via Facebook says
that looks good but i always find it tragic to cook salmon!
Amy Page via Facebook says
Tiffany Johnson Gibson via Facebook says
Sounds so good! Can’t wait to try them.
Rebecca A says
I just made these, and boy are they delicious! Thanks so much for the recipe!
I’m having friends over for dinner this weekend and have been struggling to find the prefect appetiser – this is it! Can’t wait to try these out, and I’m so happy to have found your site! There are so many recipes I’m going to use over the next few weeks 🙂
I just made these for dinner! They were fantastic…a little more greasy than I’m used to…but still great! I may make salmon cakes using the recipe here! The salmon cake part was amazing!
Erin Amirian says
OMG! I love all kinds of fish (and bacon). What a brilliant combo! Can’t wait to try. Your recipes are all so innovative!
Susan Louise Furnish via Facebook says
Oh My Gosh, Food Renegade ! These sound amazing….*
Mari Morgan via Facebook says
They sound delicious. Do you think canned wild salmon could be substituted for the cooked fresh? I usually use it to make salmon cakes/burgers and it fits my budget a LOT better than fresh, being half the on-sale price.
Tiffany Caler via Facebook says
Joe Tomsha via Facebook says
I need a chef! 😉
Joy Bell via Facebook says
Mary Light via Facebook says
I love salmon cakes with a good measure of fresh lemon juice, and some diced red pepper. Working on some gluten free options lately.
Brandy Arena via Facebook says
Kirk Taylor dinner?
Tiffany Marie via Facebook says
Todd Fenwick via Facebook says
Melissa Fenwick via Facebook says
Yvonne Hyde says
This sounds wonderful. I’m really not a good cook (or even a cook, at all) but I thought I’d start by just trying the salmon cakes. I’m guessing that would just be the recipe up until adding to the bacon and asparagus. Yes? Also, I don’t have a food processor, but sounds like I need one.
Rena Lim says
May I know what substitute should I use to replace pine nuts? 🙂